Freezing foodstuff



J. O. TANKERSLEY Feb. 29, 1944.

FREEZ ING FOODSTUFF Filed Feb. 3, 1943 James 0. Tanker-s/e y F I G 2 INVENTOR I BY ATTORNEY Patented Feb. 2 9, 1944 'FREEZING FOODSTUFF James 0. Tankersley, near Knoxviile, Tenn., asignor to Tennessee Valley Authority, a corporation of the United States o! America Application February 3, 1943,' Serial No. 474510 4 cems. (Ci. &iz-173 (Granted under the act of March 3, 1883, as

` amended April 30, 1928; 370 O. G. 757) The invention herein described may be manuiactured and used by or'ior the Government for governmental purposes without the me of any royalty thereon.

This invention relates to a process *for freezing foodstuif and is particularly directed to an improved method ior quickly i'reezing toods in direct contact with a liquid reirigerant.

The principal object ot this invention is to provide a method for the high speed freezino! foodstufi' wherein the productis ready for use or packaged for future use without further treatment. Another object of this invention is to provide a method for the high-speed freezing of foodstufl which is particularly` readily adaptable to change from one varietynor foodstufl being !rozen to another. A further object of thi's invention is'to provide a method tor the highspeed treezing of !oodstufl which permits continuous control over the quality of the refrigerant used through the continuous and simultaneous removal of contaminants therefrom. Other 4 objects oi this invention include a provision tor a method for the high-speed i'reezing oi ioodstui! which is adaptable to be incorporated in a portable apparatus.

I have discovered a.` process'ior freezing foodpayment to e stuiT` by supplying to a rotatable ioraminous portion of the front removed to more clearly show internal construction.

In Fig. 1 and Fig. 2 an insulated vessel l has a reirigeration compartment 3 and a ireezing compartment 5. The refrigeration compartment 3 is provided with a plurality of evaporator coils,

represented by coil 1, which maintains an aqueous reirigerant solution at a predetermined temperature. The aqueous refrigerant solution enters the reirigeration compartment 3 through a pipe 9, from which it is discharged into a bame ll, so arranged that a maximum transfer of heat is obtained as the refrigerant progresses upwardly to overflow the bame ll and descend through the plurality oi' evaporator coils, represented by evaporator coil l. The cooled aquegus refrigerant solution is conveyed, due to head diflerentiai, !rom the rei'rigeration compartment 3 to the freezingcompartment l through a pipe !3 having apivotal connection !5, which supports a dsis. A selective speed control 23, associated with *the driving means, rgulates the rotative movefoodstufl is irozenby terminating the -supply of i for the embodiment oi my invention with a portion of the top removed to more clearlyshow internal construction.

Fig. 2 is an elevational view oi Fig. 1 with a 'adjusting the selective speed control 23 so that an increased centrifugal Iorce is imparted to the foodstufl, thereby -educing the residual' refrigerant to membraneous proportions. The aqueous refrigerant solution flowing from the lquid permeable drum IS flows into and through a second liquid permeable drum 29 capable of retaining contaminants. A driving member 3! (associated driving means not shown) integrally connected to drum :s imparts a rotative movement thereto, whereby reirigerant clarification and concentration are accomplished with the aid o! centrifugal force. A switch 33 and a switch SI, associated with the driving means, respectively, controls the movement of drum i! tor removal and discharge oi' the frozen ioodstufl and the movement of drum 29 for removal and discharge ot the contaminants and ice crystals. The drum 29 runs continuously and is stopped only when the contaminants and ice crystals "clog" the drum so that the refrigerant can no longer pass through the drum and drain into the sump 21. A pump 31 operates continuously drawing rei'rigerant from the sump 21 and forcing it through the pipe 9, thereby providing continuous circulation oi' the refrigerant between compartments 3 and 5.

It is evident that there are numerous factors which will influence the most satisiactory operation of my invention, the actual limits of which cannot be established except by a detaled consideration otthe characteristics of each particular apparatus and the refrigerant used and the comestible processed therein.

The refrigerant used should be a liquid suitable for direct contact with the particular foodstutr being frozen or the various Varieties of foodstui'fs that are to be frozen without change of the supply of liquid used. The toraminous receptacle in which the body of refrigerant liquid is maintained and the foodstuif contacted therewith is provided with suitable sized openings depending upon the' size of foodstufl frozen, the character of the reirigerant liquid, and the degree of rotation of the receptacle during the treatment of foodstufl'. It is preferable to have the refrigerant liquid continuously and simultaneously freed from contaminants so that a minimum amount of attention must be directed to the character of the rei'rigerant liquid. However, where the foodstufl being !rozen is relatively free from contaminants it is not necessary to continuously remove the same. The contaminants may be periodically removed from the liquid through the use of centriiugal force with or without the lowering of the temperature of the liquid to the extent that some ice crystal formation results with the retention oi' flnely-divided solid contaminants therein such as may be desired when using aqueous refrigerant solutions.

In the operation of the process of the present invention, the c'omestlble is frozen in a stream ot refrigerant, the movement of which is partially restrained by the characteristics oi the container such as to form a body of refrigerant liquid. Most comestibles have a somewhat lower density than the refrigerant liquids with which they con& in direct contact for freezing. consequently, there is a natural tendency for these comestibles to rise towards the surface of this body of liquid'after they have been placed therein. In supplying the stream of refrigerant liquid into the top of the container, the position of the stream is adjusted so as to impinge upon the comestible which is normally oating near the surface thereof and cause such comestible to be again submerged, and such motion is repeated in respect to the various units of comestible in the container during the entire freezing operation. The stream of retrieerant liquid so supplied may be a single stream impinging upon the comestibles in the body of liquid in the container, with the action ot the impingement upon .the comestibles being made particularly eflectlve when the container is rotated during the freezing operation. The stream oi' retrigerant may be distributed in accordance with a predetermined pattern in order to obtain repeated submergence of the unit of comestible, and such an arrangement is particularly desirable when the container is not rotated during the freezirg operation.

The operation of the present process, of course, necessitates the use of suitable apparatus to carry out the respective process steps. For example. the total area oi'openings required in the foraminous container will depend not only on the characteristics of the refrigerant used but whether or not such container is to remain stationary during the Ireezing period or will be rotated at an appreciable speed during the freezing operation. When the rotation of the container is at a relatively low speed. the same area of openings may be used either for rotation of the container or ior the container remaining stationary during the fneezing operation. An example of the use of a container with openings of satisfactory areas for both stationary and rotating operation during i'reezing is given as follows: A stream of refrigerant liquid was admitled to a stationary container and sou adjusted that the top of the body or liquid therein was maintained at a constant level with refrigerant liquid passing contnuously through the solution o! the container. Strawberries were admitted thereto and after impingement of the refrigerant liquid'stream thereon i'or six minutes. the berries were completely frozen. The container containing a similar charge or berries, wherein the body of liquid was maintained at the same initial height, was then rotated at approximately 15 R` P. M. with the stream oi reirigerant .liquid supplied thereto unchanged. The top. of

the body ot refrizerant liquid was lowered one to two inches following the eflect of centrifugal action in torcing the refrigerant liquid through the wall oi' the foraminous container.

It will be seen, theretore, that this invention actually may be carried out by the use oi' various modiflcations and changes without departing from its spirit or scope.

This application is a continuation-in-part ot my application serial Number 370284, filed De- (e) rotating said container at a speed eii'ective to remove from said foodstufl substantialiy all of said retrigerant liquid. 2. A method of freezing Ioodstufl which comprises (a) supplying to a rotatable !oraminous walled container with foodstufl therein a continuous stream ot retrigerant liquid maintained at a temperature below the 'i'reezing point of said xoodstun',

(b) rotating the container at aspeed effective to discharge said eirigerant liquid through the foraminous walls thereof at a rate at least equal to the .rate of supply or said liqud thereto,

(c) maintaining said refrigerant liquid supply until the foodstuflisrozen,

-(d) terminating the supply of said refrigerant liquid. and

(e) 'rotating said container at a speed eflective to remove !rom said foodstufi substantially all of said reirigerant liquid.

3. A method of freezing Ioodstufl which comprises i (a) supplying to a rotatable foraminous walled contaner with Ioodstufl thereln a continuous stream of retrigerant liquidmeinp tained at a temperature below the rreezin point of said Ioodstufl, i

(b) rotatng the container at a speed effective to discharge said refrige'ant liquid through the ioraminous walla thereo! at a. rate at least equal to the rate ot supply of said llquid thereto,

(c) delivering the refrigerant iquid from said container to a. rotatable Separator for solid contaminants carried by said liquid and concentric with said eontaine (d) rotating said Separator at a speed eflective to remove puriiled refrigerant llquid thererrom at a rate at least equal to the rate of supply oi liquid thereto,

(e) mainteinnz said ren-!serat liquid supply mtiltheroodstufl isn-men,

(f) 'terminating the supply of said refrigerant liquld, and

(g) rotating said container at a speed efiective to remove from said foodstufl substantially all of said refrigerant liquid.

4. A method of freezing i'oodstuff which comprises (a) supplying to a rotatable foraminous walled container with ioodstufl' therein a continuous stream of reirlgerant liquid maintained at a temperature below the freez ing point or said foodstufl,

(b) removing said rerigerant liquid through the walls of said container ata, rate at least I equal to the rate o! supply of said liquld thereto,

(c) delivering the refrigerant llquid from said contaner to a. rotatable Separator for solid contaminants carried by said liquid and concentric with said container,

(d) rotating said Separator at a, speed effective to remove purifled refrigerant liquid therefrom at a rate at least equal to the rate of supply or liquid thereto,

(e) malntainlng said refrigerant' liquid supply until the foodstufl is rrezen,

(f) terminating the supply of said refrlgerant liquid, and v. e

(a) rotating said contalner at a. speed eflective to remove !rom seid foodstui! substantlally all of seid retrlserant liquid.

.uume o. TANmsmY. 

